Heat a sauté pan over medium heat, and add 1 teaspoon cooking oil. When oil is shimmering, add mushrooms and half of garlic. Cook gently until mushrooms are tender and most of the liquid is evaporated. Transfer mushrooms and garlic to a mixing bowl, making sure to remove all pieces from pan, and let cool.

To the mushroom bowl add beef and 1/4 teaspoon PeachDish Salt. Use your hands to combine well. Form into 2 patties, 5-6 inches in diameter. Make patties a little thinner in the middle.

5

Wipe out sauté pan, and return to medium-high heat. Add remaining 1 teaspoon cooking oil. Add burgers, and cook on first side until well browned on the bottom and droplets of liquid begin to come out on top, 3-4 minutes. Flip burgers, and top with Parmesan. Cover and cook about 2 minutes more for medium-rare to medium (or 6-8 minutes for well done).

6

Slice buns. Spread the bottom halves with Dijon mustard. Top each with 1/2 of arugula and 1 burger. Serve with beans on the side, and enjoy!